Shark Bites Recipe

Prep the fish

Pat the fish fillets dry with paper towels. Trim away any skin or dark tissue. Cut into 1-inch bite-size cubes and place in a bowl. Season the pieces lightly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper; toss to coat.

Buttermilk soak

Pour the buttermilk over the seasoned fish pieces, cover and refrigerate for 20–30 minutes. This will mildly tenderize and help the coating adhere.

Make dredge and coating stations

In a shallow bowl whisk the egg with the cold sparkling water (or beer) until blended. In a second shallow bowl combine the flour, cornstarch, remaining 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, paprika, and cayenne (if using). In a third shallow bowl combine the panko and fine breadcrumbs.

Bread the fish

Working in batches to avoid crowding, remove a few pieces of fish from the buttermilk, letting excess drip back into the bowl. Dredge each piece first in the seasoned flour mixture, shaking off excess, then dip into the egg-sparkling water mixture, then press into the panko-breadcrumb mixture until well coated. Place coated pieces on a wire rack set over a baking sheet. Repeat until all pieces are coated.

Heat the oil

Pour oil into a deep heavy pot or a deep fryer to a depth of about 2–3 inches (or enough to fully immerse pieces). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown slowly rather than immediately burning.

Fry the bites

Fry the coated fish in batches (do not overcrowd) for about 2.5–3.5 minutes per batch, turning once, until golden brown and the internal temperature of the fish reaches 145°F (63°C) or the pieces flake easily. Use a slotted spoon to transfer cooked bites to a wire rack or paper towel-lined tray to drain. Maintain oil temperature at 340–360°F between batches.

Finish and serve

Lightly season the hot bites with a pinch of salt if desired. Serve immediately while hot and crisp with lemon wedges and the tartar sauce on the side.

While the fish soaks or fries, make the tartar sauce. In a small bowl combine the mayonnaise, chopped dill pickle, chopped capers, lemon juice, Dijon mustard, minced shallot, and chopped parsley. Stir until smooth. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting lemon or pickle to preference. Chill until ready to serve.